Smashed Potatoes with Garlic and Rosemary

A tasty and fun way to serve potatoes.

Baked Crispy Smashed Potatoes with Garlic and Rosemary

Ingredients
1 pound fingerling potatoes
2 garlic cloves, minced
2 tablespoons olive oil
1 1/2 tablespoons fresh rosemary, chopped
1 1/2 tablespoons fresh thyme, chopped
Salt to taste
Pepper, to taste
1/4 cup parmesan, shredded 

Directions 
Pre-heat oven to 450. Line a baking sheet with parchment paper or foil.

Rinse the potatoes and place them into a large bowl. In a small bowl, whisk the garlic and olive oil. Drizzle the olive oil over the potatoes. Add the rosemary, thyme, salt and pepper. Toss to coat.

Transfer the potatoes onto the prepared baking sheet and bake for 20 to 25 minutes, until the potatoes have started to turn golden brown in color. Remove the potatoes from the oven and set aside. Set th eove to broil.

Press down on each potato with the bottom of a plate, bowl or large mug to smash it. Place the baking sheet back into the oven and broil the potatoes for a few more minutes, just until the edges crisp up.

Remove the potatoes from the oven and sprinkle with parmesan cheese, salt and pepper. Let cool and serve.